4 cups cooked white rice (leftover is perfect; if not, cook the rice long enough in advance for it to cool completely)

½ cup dark soy sauce

2 tablespoons cooking sherry

Chopped cilantro for garnishing

Makes 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Heat a small non-stick skillet over high heat and spray with oil spray. Pour enough of the beaten eggs into the pan to coat the bottom, swirling to set the egg. Take the skillet off the heat and flip the egg “tortilla” over. Cook just until fully set, about a minute. Remove and repeat until all of the egg is used. Roll each of the “tortillas” into a cylinder, and slice into ¼-inch rings. Set aside.

Heat the sesame oil in a larger skillet over high heat. Add the pork chop, onion, and shrimp and cook, stirring, until the shrimp is just opaque, 1 to 2 minutes. Add the rice and stir until the pork and shrimp are mixed throughout. Drizzle the soy sauce and sherry into the rice mixture and toss well to season the rice evenly. Check for seasoning, turn the rice out into a serving bowl and top with the chopped cilantro.

Note: Smoked pork chops are available in some supermarkets and butcher shops. If you can’t find them, substitute 2 cups of cubed smoked ham steak.